Rich stewed lamb shanks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 spring lamb shanks (approx 24 oz in total) trimmed of as much fat as possible.2 glasses of red wine4 medium red onions peeled & quartered200 g baby carrots (approx 7 oz)12 medium brown cap button mushroomsquarter cup of tomato paste1 beef bouillon/stock cube1 tsp fresh thyme2 sprigs fresh rosemary4 cloves garlic slicedblack pepper to tasteboiling water4 cups mashed potato to serve with the meat
Makes four servings
Preheat oven to 160 C (300 F)
Heat a non-stick pan and brown the lamb shanks until evenly coloured on all sides.
Transfer the lamb shanks to a large oven proof pot with a lid.
Add the wine, bouillon cube, tomato paste, garlic, onions, mushrooms, rosemary and thyme.
Add enough boiling water to cover the contents of the pot. Cover the pot with the lid and place in the oven.
Cook for two hours. Add the carrots to the pot and continue to cook for another 20 mins without the lid.
Serve one lamb shank per person, divide the onions, carrots and mushrooms between the plates and serve with a cup of mashed potato each.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLEYBART.
Preheat oven to 160 C (300 F)
Heat a non-stick pan and brown the lamb shanks until evenly coloured on all sides.
Transfer the lamb shanks to a large oven proof pot with a lid.
Add the wine, bouillon cube, tomato paste, garlic, onions, mushrooms, rosemary and thyme.
Add enough boiling water to cover the contents of the pot. Cover the pot with the lid and place in the oven.
Cook for two hours. Add the carrots to the pot and continue to cook for another 20 mins without the lid.
Serve one lamb shank per person, divide the onions, carrots and mushrooms between the plates and serve with a cup of mashed potato each.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLEYBART.
Nutritional Info Amount Per Serving
- Calories: 517.3
- Total Fat: 10.7 g
- Cholesterol: 113.1 mg
- Sodium: 1,145.5 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 8.6 g
- Protein: 43.4 g
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